Description
This Vegan Pesto Bread Wreath is a stunning and flavorful centerpiece perfect for sharing. Made with a fragrant macadamia basil pesto and a soft, fluffy dough, this bread is braided into a beautiful wreath shape and baked until golden. It’s vegan, rich in taste from the fresh herbs and nuts, and beautifully garnished with melted vegan butter, macadamia nuts, and cherry tomatoes. Ideal for festive occasions or as a delightful appetizer for gatherings.
Ingredients
Scale
Macadamia Basil Pesto (need 125g)
- 2 cups (40g) packed basil leaves (can substitute half with other green herbs or leafy greens)
- ¼ cup (35g) Australian macadamias
- 1 tablespoon lemon juice, to taste
- 3 tablespoons nutritional yeast, to taste
- 1-2 cloves garlic, to taste
- ½ teaspoon salt, to taste
- ¼ – ½ cup (65g-125g) extra virgin olive oil
Wreath Dough
- 2 ½ – 3 cups (315 – 375g) all-purpose plain flour or bread flour (start with less flour and add more if needed)
- ⅔ cup (165g) dairy-free milk, warm
- ½ cup (115g) vegan butter, room temperature
- 2 tablespoons (25g) granulated sugar
- 1 tablespoon (10g) instant dry yeast
- 1 tablespoon dried herbs of choice (e.g. dried oregano, basil, rosemary)
- Pinch of salt, if not using salted butter
To Decorate
- Melted vegan butter
- Whole and crushed macadamia nuts
- Cherry tomatoes
Instructions
- Make the pesto: Optional: Toast the macadamias on a dry frying pan for 5 minutes or until fragrant. Add all ingredients except the oil into a food processor and process until the mixture breaks down. Gradually drizzle in the olive oil and process until a thick paste forms. Stop and scrape sides if needed. Taste and adjust seasoning as preferred. Set aside.
- Make the dough: Combine all dough ingredients in the bowl of a stand mixer with a hook attachment or a large mixing bowl. Knead for 5-10 minutes by mixer or knead by hand on a floured surface until the dough is soft and stretchy, adding flour or milk as needed to adjust consistency. Place dough in a clean bowl, cover with a tea towel, and leave in a warm spot for 1-2 hours or until doubled in size. Alternatively, refrigerate overnight for easier shaping.
- Assemble the wreath: Dust a clean surface with flour and roll dough into a 60 x 20 cm rectangle. Spread pesto over two-thirds of the dough, leaving one-third bare. Fold the bare third over the middle third, then fold the last third over the top. Cut the dough into three long strips with the pesto side facing up. Braid the strips tightly and evenly from the middle outwards. Join the ends to form a wreath shape, transfer to parchment paper if not already, cover, and let rest in a warm place for at least 1 hour to increase in size by 20%.
- Bake the wreath: Preheat oven to 180°C (350°F). Bake the wreath for 25-30 minutes until the surface is golden brown and firm with a slight bounce-back when pressed. If browning too quickly, cover with foil. Remove from oven and let cool on the tray.
- Decorate and serve: Brush the baked wreath with melted vegan butter. Sprinkle with macadamia nuts and scatter cherry tomatoes over the top. Slice and serve warm or at room temperature. Store leftovers in an airtight container for up to 1 day at room temperature or 3 days refrigerated, warming before serving if preferred.
Notes
- Instant yeast does not need proofing. For other yeast types, proof with warm milk and a pinch of sugar until bubbly before use.
- Chilling the dough overnight in an airtight container in the fridge makes shaping easier.
- If the dough feels too soft to shape, chill in the fridge for at least 30 minutes to firm it up.
- If your oven has uneven heat spots causing quick browning, cover the wreath carefully with aluminum foil during baking.
- The wreath is best enjoyed the same day, either warm or at room temperature.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of the wreath)
- Calories: 220
- Sugar: 3g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
